Langostinos in Tomato Sauce

Ingredients

• 4 tomatoes
• 0.25 pineapple (about 250 g)
• 1 Shallot
• 1 Garlic clove
• 2 red bell peppers
• 1 red pepperoni
• 4 tbsp olive oil
• 2 tbsp Tomato paste
• 800 ml vegetable broth
• 12 scampi
• 1 tsp peppercorns
• Salt
• a pinch of sugar
• Tabasco
• fresh herbs for garnish (chives and parsley)

Instructions

1. 1.

   Blanch the tomatoes, shock them in cold water, peel, quarter, core, and dice. Peel the pineapple, remove the tough stem, and dice it as well. Peel and finely chop the shallot and garlic. Wash, halve, clean, and cut the bell peppers and pepperoni into small pieces. Sauté both with the shallot and garlic in a hot pot using 2 tbsp oil. Briefly cook in tomato paste, then deglaze with broth. Add the tomatoes and pineapple (except for 4 tbsp reserved as garnish) to the soup and simmer for about 15 minutes.

2. 2.

   Meanwhile, shell the scampi, remove the gut, rinse, and pat dry. In a pan with the remaining oil over gentle heat, gently stir-fry the scampi for 2-3 minutes until just heated through. Crush the peppercorns in a mortar and season the scampi with some pepper and salt.

3. 3.

   Puree the soup finely, simmer further if needed or add more broth. Add the pineapple pieces, season with salt, sugar, pepper, and Tabasco to taste, and ladle onto plates. Place the scampi on top and garnish with herbs before serving.